As of right now, my DSL isn't working. I don't know if it can will be repaired today or tomorrow, but I emailed Freekeh and they sent me an Excell sheet to look at and more information about the Freekeh flour.

Whew, my DSL was working when I returned home from market tonight. I did call my DSL provider this morning, but they weren’t sure if they could fix it from afar, or if they had to come into where I live. Thankfully they had it fixed tonight.

This is the email I received from Thomasina.

Norma - The enclosed excel sheet gives you the Moisture, Ash, and Protein. And yes, the whole grain freekeh goes through a 'smoking' or roasting process that locks in the nutrients. In the smoking process - the enzymes in the grain are captured and thus retain the nutritional value. I'm no expert in using the flour as a pizza dough, but I can tell you, you are correct in letting it rest overnight and since it has very little gluten, it must be used with another flour - white, rye, etc. So I believe you are on the right track! All the best and I hope you enjoy working with the flour.

Thomasina

My computer said I would need to reduce the number of fonts to see it correctly. I really don't know how to open the excell sheet. Does anyone know how to open a xls (28 KB)?

This is how the GM Full Strength/ Freekeh pizza turned out today. It was very tasty with a moist rim and had a much different taste than any other pizza I tasted before.

The dressings used for this pizza were apple wood smoked bacon that was baked in the deck oven, my regular sauce and cheese blend and also Vermont Smoked Pepperoni. The apple wood smoked bacon sure went well with the Vermont Smoked Pepperoni and the crust.

The dough was easy to open and I didn’t seem to have any problems with the dough at all.

The pizza looks like it came out really well. I had not thought of combining bacon and VT pepperoni. That sounds really good. I might have to borrow that from you. What brand of apple wood smoked bacon did you use?

What sort of flavor did the crust have?

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

The pizza looks like it came out really well. I had not thought of combining bacon and VT pepperoni. That sounds really good. I might have to borrow that from you. What brand of apple wood smoked bacon did you use?

What sort of flavor did the crust have?

Craig,

The pizza did turn out well, but as you probably know I will be experimenting with the formulation more. I am glad you suggested I should try a regular pizza. The apple wood bacon was from a stand holder at market that makes their own apple wood bacon. It is really good, but about 7 something a lb. It was only about 2.00 for the 5 pieces of apple wood bacon I used. You can borrow the apple wood smoked bacon and Vermont Smoke Pepperoni anytime. I have learned a lot from you.

I really can’t explain how the crust tasted exactly right, but it had notes of some kind of grains. It wasn’t like whole wheat, but different. The crust didn’t have any smoky or grassy flavor either.

Norma, if you send me the xls file, I will open it and post it in this thread. I will PM you my email.

Pizza looks really tasty, and the crust looks unusual to me. Kind of grainy, toothy, and strong? Did it have a pronounced flavor to it, like rye or whole wheat does?

Brian,

I will send you the whole email. Thanks so much. I think part of the Excel file opened, but am not sure. I wanted to see what protein the Freekeh flour is.

The crust was tender. It didn't appear to be grainy at all to me. It didn't have a strong taste either. Steve and I were trying to decide what it tasted like, but couldn't decide. The crust didn't have a proncounced flavor either. I wish I could describe how it tasted, but can't.